Recipe of the Month: Classic Potato Salad

Although fall is fast approaching, it’s still warm enough out to have a few last BBQ’s and cookouts. This month's recipe is a perfect side dish for an outdoor "farewell to summer" dinner- the Classic American Potato Salad.



I found this recipe a few months ago while searching my Better Homes and Garden’s Cook Book for something to bring to a casual dinner and it came out delicious!



First, you will need:

1 small mixing bowl
1 large mixing bowl
2 pounds small red potatoes
1¼ cups mayonnaise
tablespoon yellow mustard
1 teaspoon kosher salt
¼ teaspoon black pepper
1 cup thinly sliced celery (about 2 stalks)
1/3 cup chopped onion (about 1 small onion)
½ cup chopped sweet or dill pickles
6 Hard-boiled Eggs, coarsely chopped
A few dashes of paprika (optional)

Got everything? Now, you:

Boil potatoes in a medium saucepan with a pinch of salt.
Simmer, covered, for 20 to 25 minutes or until fork tender but not mushy.
Drain well and cool slightly before cutting the potatoes into large cubes in your larger bowl. (I like to leave the skins on, but you may prefer peeling them)
In a separate smaller bowl, combine the mayonnaise, mustard, ½ teaspoon salt, and the pepper. Stir in the celery, onion, and pickles to the dressing mixture.
Add the dressing to the potatoes and eggs in your large bowl, tossing lightly to coat.
Cover and chill for about 3 -6 hours.
If desired, sprinkle with a little paprika before serving.
Makes 12 side-dish servings



One of my favorite bridal shower gifts was the Better Homes and Gardens Bridal Edition Cook Book. If you are looking for a wedding or shower gift, this is a great one to consider. It has a ton of great tips, recipes and suggestions for the home cook.